premier-mcdougal 5/2/20

Glazed Date & Brandy Bread & Butter Pudding with Vanilla Bean Cream

Michael McCamley, Coeliac UK gluten-free chef of the year 2010
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Christmas is a time of pure indulgence. But instead of giving your customers the same, traditional puddings, why not be alternative and try something different? This recipe by  is sure to be a pleaser!


  • Butter enough for spreading and greasing
  • Brandy 3 tbsp
  • Dates 6 diced
  • Caster sugar 1 tsp
  • Sweet mincemeat 1 tbsp
  • Gluten-free bread 8 slices
  • Milk 125ml
  • Cream 125ml
  • Vanilla pod 1
  • Egg 1
  • Caster sugar 25g


  1. Soak dates in brandy and add mincemeat, caster sugar and brandy. Butter souffle pot
  2. Butter bread and shape to fit pot
  3. Alternate date mixture and slices of bread, making sure you top it with a slice of bread, buttered side down
  4. Pour milk, cream and vanilla pod into a pan and bring to the boil. Remove from heat
  5. Whisk eggs and caster sugar together and pour the heated mixture into it
  6. Remove vanilla pod and gradually pour mixture over the bread and butter pudding until all absorbed. Leave to stand for 15-20 minutes
  7. Preheat oven to 160˚C/gas mark 3
  8. Place souffle pot in a tray which has been filled with boiling water, making sure the water is approximately 3/4 of the way up the side of the pot
  9. Cover tray with tin foil. Bake for 25-30 minutes
  10. Remove tin foil and bake for another 10 minutes
  11. Remove from oven and leave for 10-15 minutes. Sprinkle with caster sugar and glaze with a gun or under a hot grill
  12. To serve: make vanilla bean cream by whipping double cream with seeds from one scraped vanilla pod and sugar. Serve pudding with vanilla cream, vanilla ice cream and date to garnish
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